Cauliflower and Ginger Soup
INGREDIENTS:
1 Cauliflower, cut
-into bite-sized pieces
2 md Onions, chopped
1 lb Mushrooms, fresh
2 tb Butter
1/2 c Bread crumbs
3/4 c Parmesan cheese, grated
1 Cauliflower, cut
-into bite-sized pieces
2 md Onions, chopped
1 lb Mushrooms, fresh
2 tb Butter
1/2 c Bread crumbs
3/4 c Parmesan cheese, grated
Cut cauliflower into bite-sized pieces, place in a steamer and steam to desired tenderness, about 10-15 minutes.
In a frying pan, saute onions and mushrooms in butter until brown (about 5 minutes). Remove from heat and stir in the parmesan and bread crumbs. Mix well.
Put the steamed cauliflower in a baking dish and toss with the mixture in the frying pan. Bake for 4-5 minutes at 350 degrees F.
NOTES:
* Steamed cauliflower with mushrooms and parmesan. Yield: Serves 4-6.
: Difficulty: easy. : Time: 30 minutes. : Precision: no need to measure.
: Hal Stern : Princeton University, Computer Science Department : princeton!tilt!stern
In a frying pan, saute onions and mushrooms in butter until brown (about 5 minutes). Remove from heat and stir in the parmesan and bread crumbs. Mix well.
Put the steamed cauliflower in a baking dish and toss with the mixture in the frying pan. Bake for 4-5 minutes at 350 degrees F.
NOTES:
* Steamed cauliflower with mushrooms and parmesan. Yield: Serves 4-6.
: Difficulty: easy. : Time: 30 minutes. : Precision: no need to measure.
: Hal Stern : Princeton University, Computer Science Department : princeton!tilt!stern